Coconut Pumpkin Soup



  • 800g pumpkin, skin removed and roughly chopped 
  • 4 large carrots, peeled and roughly chopped
  • 400ml coconut milk 
  • 1/2 cup water 
  • 1 tbsp curry powder 
  • salt and pepper 


  • Heat a large saucepan with oil
  • Add the pumpkin and carrots 
  • Add the curry powder and stir through to ensure veggies are coated well 
  • Cook for about 1 -2 minutes 
  • Add the water and coconut milk, bring to boil 
  • Continue to cook for 35 - 40 minutes 
  • Add more water if required, keep in mind you will want the consistency thickish 
  • Once all the vegetables have softened remove the pot from the heat 
  • Using a handstick blender, blend until the smooth and creamy 
  • Season with salt and pepper